My Great-Aunt Mildred made a delicious molded cranberry salad for Thanksgiving every year. It is a family favorite, and I have taken on the tradition of making sure it is on the table. You will need a grinder for this recipe, either a hand grinder or an attachment for your electric mixer. The aroma of oranges and cranberries fills the air as your hear the teasing "pops" and "snaps" of the cranberries being squeezed through the grinder. And you know it's Thanksgiving! Here's the recipe . . .
Aunt Mil's Cranberry-Orange-Nut Molded Salad
1 lb. cranberries
2 large navel oranges
2 cups sugar
2 cups finely choppped celery
1 cup chopped walnuts
2 small packages lemon gelatin
2 cups boiling water
Peel oranges. Remove and discard as much of the white skin as you can from both the orange and the rind. (The white skin is bitter.) Cut the orange into pieces, removing the seeds. Grind oranges and peel (not the white skin) together with cranberries. Mix with sugar and let stand 1 hour or longer.
Dissolve lemon gelatin in 2 cups boiling water. Combine with the fruit and sugar mixture and let cool before adding the chopped celery and nuts. Pour into a decorative mold or a 9x13 pan. Refrigerate and let set. (Tasteofhome.com shared this beautiful way to serve a molded salad.)
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